French toast, poor knights, brioche Perdu – in many countries, there is a variation of this delicacy, which is mostly sweet and always tasty.
This savoury version is at least as delicious. Filled with a lot of cheese that melts when roasted, and there is also crispy fennel and radish salad with yoghurt dressing and black cumin.
In three ways, this recipe is well suited for recycling leftovers. The last hard slices of bread, the few small pieces of cheese, the handful of radishes and the cut fennel: all are used in it. And the best thing is that you can use almost all types of bread, mix the cheeses as you like and combine the vegetables in the salad according to your stock. But even if a leftover food tastes as delicious as this, I prefer it to have no leftovers. So much food is thrown away that at least I want to avoid that at home. Surprisingly, many of the people I talk to don’t have on my screen: A lot of food can be quickly frozen.
My favourite example of this is bread, which I either freeze in half or sliced. If you wrap the frozen half of the food in a tea towel in the evening and let it thaw, it tastes almost like freshly baked the next day. The individual slices can be thawed in the toaster within minutes. Of course, I recently cut the bread with the Master M 80 * slicer, but it can do much more than that. For this recipe, I simply put all the little leftovers in the mini-slice attachment thrown and cut into wafer-thin slices. It is perfect if you want to cut (many) small things quickly and risk injury. You just fill them up into the bevelled tube, and they slide all by themselves towards the knife.
It becomes even more efficient if you tilt the slicer by 30 degrees. Then the sharp knife is assisted by gravity, which leads the material to be cut to the blade. This works very well with vegetables ( cucumber salad ! Potato gratin ! Onion cake!), for many types of fruit and hard cheese or firm sausages such as salami. After that, cleaning the device is hardly more difficult than cutting: crumbs are swept away with a small brush, and a damp cloth is sufficient for the knife. In any case, I find the slicer practical and suitable for everyday use, which is why it is used almost every day.
And since this is about leftovers: If the French toast does not soak up the entire egg mixture (which is especially the case with darker bread), you can quickly fry a mini omelette from it.
Ingredients For the French toast:
- Two slices (stale bread)
- 50 g cheese (e.g. Gruyere, Comté, mountain cheese)
- 1 tbsp cream cheese one spring onion
- 50 ml milk one egg.
- 1/2 tsp Dijon mustard
- One pinch of freshly ground nutmeg
- pepper, Salt
- olive oil
For the salad:
- 1/2 fennel bulb
- Four radishes
- One handful of chives
- 2 tbsp yoghurt
- 1 tsp apple cider vinegar
- 1 tsp olive oil
- 1/2 tsp honey
- 1/4 tsp black cumin
- pepper, Salt
Preparation for hearty french toast with cheese filling and salad
For the french toast, mix the egg with milk, mustard, nutmeg and a little pepper and Salt. It is best to take a bowl in which one of the bread slices fits. Brush the bread slices with the cream cheese. Cut the spring onion into thin rings and sprinkle on top. Grate the cheese or cut it into thin slices and place on top. Fold up the slices and place them in the egg mixture. The bread should now lie there for five to ten minutes, depending on nature, and be turned over several times.
Meanwhile, prepare the salad. To do this, cut the fennel and the radish into thin slices. Chop the chives finely. Mix the yoghurt, apple cider vinegar, olive oil and honey—season with Salt and pepper. Mix with the salad and sprinkle the chives and black cumin on it.
Now put enough olive oil in a pan to cover the bottom. Heat to medium temperature and then fry the bread on both sides until it is golden brown & the cheese is melted in the middle. Serve with the salad.